BEEF AND CHEESE PIE
This is a meal my husband really enjoys, although it's a bit big for just the two of us. The good news is that it reheats nicely in the microwave.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 cup biscuit mix and milk; stir until a soft ball forms. Turn onto a floured surface; knead 5 times. Roll out dough to fit a 9-in. pie plate. Transfer to pie plate; trim and flute edges., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the Worcestershire sauce, salt, pepper and remaining biscuit mix. Pour into crust. Spoon tomatoes over top. Combine eggs and cheese; pour over tomatoes., Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before cutting. Serve with chili sauce if desired.
Nutrition Facts :
CLASSIC COTTAGE PIE
Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.
Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.
BEEF COTTAGE CHEESE PIE
I found this on the internet one night when I needed to use up some cottage cheese. I made it with a savory rye crust, and the whole family enjoyed it. The filling reminded me of sloppy joes, so next time I have leftover sloppy joe filling, I might try using it up in a pie like this. This is a quick and easy family-friendly meal.
Provided by Kate S.
Categories < 60 Mins
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown together onion, celery, garlic, and ground beef in a heavy skillet. Drain any excess fat. Add pepper, salt, ketchup, and mustard to skillet and cook and stir for 3 minutes. Turn this meat mixture into the pie crust.
- Beat eggs and add cottage cheese and Parmesan cheese. Pour this mixture over meat in the pie pan. Bake at 350 degrees for 40-45 minutes, or until crust is golden and topping is puffed.
Nutrition Facts : Calories 401.4, Fat 25.2, SaturatedFat 8.7, Cholesterol 128.6, Sodium 865.4, Carbohydrate 19.2, Fiber 1.6, Sugar 3.4, Protein 23.6
COTTAGE PIE
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
- Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
- For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
- Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
- Allow the pie to cool slightly before serving.
COTTAGE CHEESE POTATO BAKE
Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
- Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
- Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
- Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g
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